Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and <i>Lactobacillus acidophilus</i> LA-5

Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and <i>Lactobacillus acidophilus</i> LA-5

Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with bla...

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Bibliographic Details
Main Authors: Wael F. Elkot, Ateteallah H. Ateteallah, Maalem H. Al-Moalem, Magdy Ramadan Shahein, Mohamed A. Alblihed, Walied Abdo, Ehab Kotb Elmahallawy
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Fermentation
Subjects:
black rice powder
camel milk
synbiotic
<i>Lactobacillus acidophilus</i> LA-5
incorporation
Online Access:https://www.mdpi.com/2311-5637/8/4/187

Internet

https://www.mdpi.com/2311-5637/8/4/187

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